Potato, Red Pepper and Cheese Frittata

READY IN: 32mins


  • 1
    potato, peeled (cut into about 1/4-inch cubes)
  • 2
    tablespoons oil
  • 1
    tablespoon butter
  • 1
    large red bell pepper, seeded and chopped
  • 6
    green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
  • 1
    tablespoon minced fresh garlic (or to taste)
  • 8
    large eggs
  • 3
    tablespoons whipping cream (or use half and half)
  • salt and pepper
  • 2
    cups grated cheddar cheese (can use more or less)


  • Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
  • Heat oil and butter in a large oven-proof skillet over medium heat.
  • Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
  • Add in the cooked potatoes and saute for 1 minute.
  • In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
  • Sprinkle the top with grated cheddar cheese.
  • Set the oven to broil.
  • Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
  • Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
  • Delicious!